"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, October 18, 2010

Goat and Pork Meatballs

Adapted from "The Classic Italian Cookbook," by Marcella Hazan (Knopf, 1976)
Time: 30 minutes
1/3 cup milk
1 slice bread, crust removed
1/2 pound ground goat
1/2 pound ground pork
1 tablespoon finely chopped yellow onion
1 tablespoon finely chopped parsley
1 large egg
Pinch ground nutmeg or dried marjoram
3 tablespoons freshly grated Parmesan cheese
Vegetable oil, as needed
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup panko or other dry bread crumbs
1/2 cup horseradish mustard, optional
1/2 cup sour cream, optional.
1. In a small saucepan, combine milk and bread. Place over medium-low heat and bring to a boil. Mash bread with a fork, and remove from heat.

2. Transfer to a mixing bowl and add goat, pork, onion, parsley, egg, nutmeg or marjoram, Parmesan cheese, 1 teaspoon vegetable oil, salt and pepper. Mix thoroughly but gently by hand.

3. Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.

4. Place a large skillet over high heat, and add about 1/4 inch oil. When oil shimmers, gently add meatballs by sliding them onto a wide spatula and then into oil. Turn meatballs until browned on all sides. Transfer to a plate lined with paper towels, then immediately to a warm serving platter. If desired, serve with mustard or a sauce of equal parts mustard and sour cream.

Yield: 4 servings (about 56 meatballs).

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